Sure we want a perfect turkey, but Thanksgiving is just as much about serving amazing sides. Check out our top Turkey Day side dish recipes made extra delicious using Blue Plate Mayonnaise.  That’s the good stuff!

Creole Green Bean Casserole

Creamy Pressure Cooker Yukon Gold Mashed Potatoes

Savory Creole Cornbread Stuffing

Creamiest Ever Mac and Cheese

Broccoli Casserole

Old Fashioned Potato Salad

And here’s the turkey roasting hack you didn’t know you needed!

Blue Plate Mayo is the South’s best-kept Thanksgiving secret for a turkey that’s juicy on the inside and crispy on the outside. Just mix your desired seasoning into some Blue Plate Mayonnaise and slather it on the turkey, and it will stay in place as the turkey roasts, sealing in all the flavors and juices and delivering an extra crispy crust. That’s the good stuff!

“Blue Bird” Herb Mayo Roasted Turkey

Meet us at the Superdome 🏈

As the Official Mayonnaise of the New Orleans Saints, we’re bringing the good stuff to the Caesars Superdome this season for pre-game festivities at two big Saints home games. We’ll be on the External Concourse outside of Gate B from 1:30 PM until kickoff, so come by (you’ll need game tickets to get there) to say hey, sample our famous Hot & Spicy Pimento Cheese, get photo ops with Big Fluffy, and grab free Blue Plate merch. The fun includes our 2nd Annual Po-Boy Making Contest, with grand prizes including signed Saints jerseys!

Look for Big Fluffy and the Blue Plate Krewe before kickoff at these games:

 

Compete in the 2025 “Get Dressed and Make a Mess” Po-boy Making Competition!

Teams of two will face off to dress the best-looking po-boy – but there’s a twist. One teammate will be blindfolded, while the other gives directions to help them build the ultimate messy masterpiece. Contestants will compete for bragging rights and the Grand Prize: A signed Saints Jersey (Chris Olave for the Nov. 23 contest and Alontae Taylor for the Dec. 14 contest), a Blue Plate Cornhole Set, and Blue Plate Mayonnaise products.

Come hungry, bring your team spirit, and let’s make some messy po-boy magic at the Superdome. That’s the good stuff!

Chef Nathanial Zimet, of Boucherie NOLA and Bourrée Cajun Smokehouse in New Orleans, makes a homemade pound cake that’s so golden, rich and velvety that he uses it as a base for other desserts, including his famous Ooey-Gooey Cake. But what’s his secret for making this perfect pound cake?

If you know, you know.

Chef Nathanial follows that old Southern tradition of adding Blue Plate Mayonnaise to his cake batter. Southern bakers know that a mayonnaise rich in egg yolks (Blue Plate is made with only the egg yolks) brings moisture and richness to cakes and gives them a soft crumb so velvety it pretty much melts on your tongue. Watch Chef explain how Blue Plate kicks up his cake recipe, and check out the Ooey Gooey Cake he makes using his pound cake as a base:

Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake 

INGREDIENTS:

• 3 cups sugar
• 2 cups Blue Plate® Mayonnaise
• 4 large eggs
• 4 teaspoons vanilla extract
• 5 cups all-purpose flour
• 2 tablespoons baking powder
• 1½ teaspoons salt
• 1½ cups milk

INSTRUCTIONS:

1. Preheat oven to 350°F (175°C). Grease and flour a large tube pan or two loaf pans.
2. In a large mixing bowl, combine the sugar and Blue Plate Mayonnaise. Beat until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined – don’t overbeat.
5. Pour the batter into the prepared pan(s) and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.

As the Official Mayo of the LSU Tigers, Blue Plate is the purr-fect ingredient for dips, grilling sauces and more.  Need ideas? Grab our recipes below, and let’s do some tailgating with Blue Plate Mayo – That’s the good stuff!

Tiger Dip

Tiger Remoulade

Tiger Sliders

Slaw Dogs

Tiger Mayo 

 

Get ready to dive into the 2025 fall festival experience with the Blue Plate Mayo team! As proud sponsors of these unforgettable Southern fall festivals, we’re bringing our own flavor of fun to each of them, and you won’t want to miss a second of it. From live music that’ll have you dancing all day to mouthwatering festival food, we’re spreading the good stuff everywhere we go.

Catch us at these 2025 Fall Festivals:

• Southern Smoke Festival  – October 4, Houston, Texas 
• Acadiana Eats Festival – November 1, Scott, Louisiana
• Oak Street Po-Boy Festival – November 16, New Orleans, Louisiana

Look for the Blue Plate Team at the festivals and come say hey!  We’ll be serving up samples of our signature recipes – made with Blue Plate, of course, and handing out free Blue Plate merch to take home. It’s going to be a celebration of Southern culture and flavor, and we can’t wait to see y’all there!

 

 

 

New Orleans-founded Blue Plate Mayonnaise is proud to announce we have extended our partnership as “Official Mayo of the New Orleans Saints” for another NFL season. Since 1927, Blue Plate has been a fan favorite in kitchens and cafés across the Gulf South and will again be available throughout the Caesars Superdome for the 2025-26 Saints season.

“We are thrilled to support our home team in our hometown,” said Dan Trahant, director of marketing for Blue Plate. “Saints fans across the region pick Blue Plate for tailgating and homegating for delicious dips, perfect burgers and can’t-miss sides, but they can also enjoy Blue Plate inside the Dome on their favorite Who Dat fuel.”

Blue Plate has remained a family-owned, New Orleans company for nearly one hundred years and the company’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.

Blue Plate Mayonnaise has been even more visible across the region recently with a new ad campaign declaring “That’s the Good Stuff” and numerous sponsorships of events and cultural organizations. In additions, Lieutenant Governor Billy Nungesser has proclaimed Blue Plate “The Official Mayo of Po-boys.”

Find tailgating tips and recipes at www.blueplatemayo.com and follow us on Facebook or Instagram for all things mayo. For Blue Plate Mayo merch visit porchnpantry.com/blueplatemayo

Nothing says summer in Louisiana more than the taste of ripe, juicy Creole tomatoes. To celebrate Creole tomato season, we asked Lafayette, Louisiana, recipe creator Jolie Meaux of Porch Wine & Gravy to come up with a recipe that’s easy, delicious, uses local ingredients and won’t break the bank. The result? Mini Creole Tomato Pies, made with a clever and easy sandwich-bread crust. (Being from Cajun country, Jolie uses Evangeline Maid brand bread, but any white sandwich bread will do).

They’re the perfect bites for everything from family cookouts to fast weeknight suppers. “These pies remind me of my Maw Maw’s cooking,” says Jolie, “and if I’m making her recipes, I’m using her mayo – Blue Plate!” (We heard dat.) Get the recipe for this Southern comfort food below and bring a little Louisiana summer to your table.

CREOLE TOMATO PIES

Ingredients

Tomato Mixture

• 2 medium Creole tomatoes
• 4 tablespoons red onion, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons fresh basil, finely chopped

Pie Filling

• 6 strips cooked bacon, finely chopped
• ½ cup Blue Plate Mayonnaise
• ½ cup sour cream
• 2 teaspoons Creole/Cajun seasoning
• ¼ cup green onion, thinly sliced
• 1 cup sharp cheddar, shredded
• 3/4 cup pepper jack cheese, shredded
• 1 tablespoon Creole mustard

Pie Crust

• 12 slices white sandwich bread
• 2 tablespoons butter, softened
• Thinly sliced tomatoes, for garnish (optional)

Directions

1. Make the tomato mixture: Thickly slice, salt and drain the tomatoes. Blot them with paper towel to remove excess moisture and salt. Finely dice the tomatoes and combine them in a bowl with the basil, red onions, garlic and pepper. Mix well.
2. Make the pie filling: In a separate large bowl, combine the bacon, mayonnaise, sour cream, Creole/Cajun seasoning, green onion, sharp cheddar, pepper jack and mustard.
3. Make the crust: Preheat the oven to 350°F (175°C). Using a large biscuit cutter or empty soup can, press the cutter on each bread slice, forming a crustless circle. Using a rolling pin on a clean surface, roll each bread circle until uniformly thin. Lightly butter one side of the bread circle. Gently press the bread circles into a muffin tin, butter side down. Bake for 3-5 minutes, just enough to dry them out but not brown them. Remove from the oven and let cool slightly.
4. Make the pies: Fill each crust halfway with the tomato mixture. Top with 1 to 1 ½ tablespoons pie filling, to just above the crust (the filling will deflate while cooking). Bake for 30 minutes. Remove the muffin tin from the oven and place it on a cooling rack for 15 minutes. Gently run a butter knife around the edges of each mini pie, remove from the pan and serve.

The perfect grilled cheese is a easy with Blue Plate Mayo. For busy weeknights and action-packed weekends, Blue Plate’s turns simple ingredients into delicious, easy snacks and meals. From our go-to grilled cheese hack (it’s in the recipe) to crispy chicken fingers, extra-creamy mac ‘n cheese and more, these easy recipes will bring everyone to the table in no time. That’s the good stuff!

Perfect Grilled Cheese

Crispy Baked Chicken Fingers

Classic Ham & Swiss Sliders

Creamiest Ever Macaroni & Cheese

Over-the-Top Banana Bread

At his backyard BBQ in Houston, Texas, Chef Lucas McKinney of Josephine’s Gulf Coast Tradition is firing up this must-make dish of the summer. It’s called Bayou BBQ Shrimp, and it has a secret ingredient that makes all the difference – Blue Plate Mayo in the grill sauce. That’s the good stuff!

“I grew up on Blue Plate,” Chef Lucas told us. “Not only is Blue Plate my favorite mayo for dipping and spreading, it’s also a secret weapon for grilling.” Watch Chef Lucas reveal his technique for perfect grilling, then grab his Bayou BBQ Sauce recipe below and fire up your grill to taste how good summer can be.

Chef Lucas’ Bayou BBQ Shrimp 

INGREDIENTS:

• 2 cups Blue Plate Mayonnaise
• ½ cup Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 tablespoons fermented crab paste (substitute shrimp paste or fish sauce if unavailable)
• Zest and juice of 4 lemons
• 2 teaspoons celery salt
• 2 teaspoons smoked paprika
• 4 cloves garlic, finely grated
• About 2 pounds large raw shrimp, peeled with heads on (or other protein)
• ½ cup sliced green onions, for garnish

INSTRUCTIONS:

• In a big bowl, whisk together all sauce ingredients until smooth and well combined.
• Place some of the sauce in a separate bowl and refrigerate, to serve on the side for dipping.
• Grill your shrimp, basting with the remaining sauce as it grills.
• Flip and continue basting until sauce caramelizes and shrimp is fully cooked.
• Garnish with green onions and serve with dipping sauce on the side.

Grilling tricks & tips from Chef Lucas

Bayou BBQ Sauce works for any kind of grill-friendly seafood, including shrimp, oysters and firm, hearty fishes like redfish. And Blue Plate’s egg-yolks-only recipe not only makes it creamy and delicious – it also seals in juicy flavors and keeps foods from sticking to the grill.

Speaking of grilling, here are a few of Chef Lucas’ best tricks and tips:

* Soak wooden skewers for at least 30 minutes to prevent burning.
* Baste and flip often for that perfect caramelized finish.
* Preheat the grill fully for ideal char and easy release.
* Mix Blue Plate into burger patties to hold them together
*Toast buns with a swipe of Blue Plate for golden crispiness.

Meet the Chef:

Chef Lucas McKinney is executive chef at Josephine’s in Midtown Houston, but he’s also got roots in Louisiana and Mississippi. Since opening Josephine’s in 2023, he’s earned acclaim from Texas Monthly, Eater, and CultureMap Houston, which named him 2024’s Rising Star Chef of the Year.

 

Here’s what you’ll need:

Set out different options for the basic sandwich components – whatever is freshest, most interesting, and most colorful. Choose hearty sliced breads for toasting (set the toaster on the table as part of the spread) and some fresh New Orleans style French bread (aka po-boy bread).  

• Crispy Bacon: Hickory smoked bacon, peppered bacon, turkey bacon, and plant-based bacon if you want a vegan option. Pro tip: Roast the bacon in the oven on rimmed sheet pans (1 lb bacon per pan) at 375°F for about 15 minutes.
• Fresh Lettuce: The colder and crispier, the better – such as Romaine or good old iceberg lettuce, because it’s as crispy as lettuce gets.
• Tomatoes: Go for the ripest, prettiest you can find – Roma tomatoes, beefsteak, heirloom or Creole tomatoes. Chill and slice ’em thick.
• Bread: Any great quality sliced breads from white sandwich to crusty sourdough to New Orleans style French bread, if you can get it.
• Extra Toppings & Sides: Set out sliced avocado, sliced cheeses, our Hot & Spicy Pimento Cheese, sliced red onions, salt & pepper, pickles and potato chips.

Layer on the condiments, made with Blue Plate Mayonnaise.

Enjoy a classic BLT made with Blue Plate Mayo, and make it Cajun with some Blue Plate Hot & Spicy and a sprinkle of Tony Chachere’s. Or mix it up with easy-to-make mayo-based condiments such as Hot Dill Pickle Mayo, Louisiana Style Remoulade Sauce, Homemade Ranch Dressing, Pink Fry Sauce, and our famous Hot & Spicy Pimento Cheese – a dip that doubles as a sandwich spread.

Prep Ahead: How to Assemble a BLT Bar.

One great thing about a BLT Bar is it can be prepped mostly ahead of time. Cook the bacon, arrange it on a platter on paper towels, and keep it warm. Make your sandwich spreads and sauces and refrigerate them until the last minute. When it’s time to eat, slice and arrange the tomatoes, lettuce and other toppings on platters. Then set out the condiments, fire up the toaster and ring the dinner bell!

How do you BLT? So many ways.

Got left-over collard greens? Make a “Cajun BLT” sandwich with Louisiana-style smoked sausage on fresh New Orleans po-boy bread, dressed with cooked collards, tomatoes and Blue Plate Hot & Spicy Mayo. 

Or how about hickory smoked bacon, beefsteak tomato, Romaine lettuce, and Hot & Spicy Pimento Cheese (see the recipe for this sandwich spread and dip below) on toasted sourdough? A BLT Bar feeds your crew with something to please every taste, all dressed to perfection with Blue Plate Mayonnaise – That’s the good stuff!

Our Famous Hot & Spicy Pimento Cheese Recipe:

Ingredients

• 4 ounces extra-sharp cheddar cheese, shredded
• 4 ounces pepper jack cheese, shredded
• 4 ounces aged gouda cheese, shredded
• 4 ounces cream cheese
• 1/2 cup Blue Plate® Hot & Spicy Mayonnaise
• 1 (4 ounce) jar pimentos, drained
• 1/4 cup green onions, chopped
• 1 tablespoon grated sweet onion
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon coarse salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon granulated sugar

Directions

Combine the cheddar, pepper jack, gouda, cream cheese, mayonnaise, pimentos, onions, Worcestershire sauce, salt, paprika and sugar in a bowl and mix well. Divide the mixture in half and place half in the bowl of a food processor and pulse until somewhat smooth. Transfer the mixture to a large bowl with the remaining cheese and fold together. Refrigerate for at least 2 hours and up to overnight to allow the flavors to meld.